Butterscotch Banilla Pudding

Butterscotch Banilla Pudding

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Our Banilla yogurt gives this pudding a taste that could make a person wonder why she ever made instant pudding from a box. Top it with whipped cream and grated nutmeg, and you've got perfect, made-from-scratch comfort food.

340

Calories

10g

Fat

6g

Protein

4

Servings

Ingredients

8 tarrowroot

1/2 cbrown sugar

1 1/2 cStonyfield Organic Whole Milk

2 Tunsalted butter (cut into pieces)

1 tvanilla

1 cStonyfield Organic Low Fat Banilla Yogurt

2 bananas (sliced)

2 Strawberries (sliced, for garnish)

Nutrition Information:

Calories:

340

Calories from Fat:

80

Total Fat:

10g

Saturated Fat:

6g

Cholesterol:

25mg

Sodium:

80mg

Total Carbohydrate:

58g

Dietary Fiber:

2g

Sugars:

47g

Protein:

6g

Tags:

Preparation:

Step 1

In a small bowl, combine arrowroot with equal amounts of cold water to make a thick paste. Whisk together brown sugar, salt, arrowroot and milk in a heavy saucepan over medium heat. Bring to simmer (avoid boiling as it will thin arrowroot) and whisk constantly for 30 seconds. Remove from heat and whisk in butter and vanilla. Continue to whisk for another minute, then whisk in yogurt.

Step 2

Divide pudding mixture evenly between 4 serving bowls. Let cool to room temperature, cover and refrigerate for 2 hours before servings. A great recipe to make a day in advance. Garnish each serving with 1/2 banana slices and strawberries.